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I started 3lbs of the OP recipe bacon last night. This morning, there was a layer of liquid in the ziplock bag I stuck the pork into. I poured it off, but should I worry about replacing the salt/curing salt that got washed off by whatever draining happened?
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Sep 29, 2011 17:33
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schwein11 posted:That liquid is natural, and you want it to be there. Ideally some liquid will form and then every day or so you'll flip the belly over to submerge the opposite side in it. I don't know what harm you've done by pouring out the liquid (but don't pour out any more). Maybe someone else can speak to that. Whups! Well, hope it'll be fine. I'll let it be. Thanks. Had it in my head that curing = drying and well, ignorance occured.
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Sep 29, 2011 20:40
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mindphlux posted:if you wanted to be safe, you might measure out an appropriate amount of cure, mix it with a cup of water or however much, and add that back to the bag. I think I will do that exact thing as soon as I get home from work. Gah. Teach me to not know what to expect during a cure!
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Sep 29, 2011 21:00
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Trip report on the bacon that I drained a bit of moisture out of after a few hours. I took mindphlux's advice and added a similar amount of water with a bit more curing salt in. 7 days later, did the oven bit, took 2 hours for it to hit 150 degrees in the center. The result? It's beautiful! Sliced off an end and fryed it up, delicious. Easily better than store bought. It's a touch saltier than I prefer but my ignorant move in the beginning might be the cause. The next batch will be identical to the OP recipe, well half the next batch. The other half is going to be jalapeno/garlic cured. I'm ordering that book, I'm hooked.
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Oct 6, 2011 18:22
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Last week I put 2 three pound blabs of belly in the fridge to cure into bacon. Last night, when overhauling them, I noticed that one had a lot of fluid in the bag, and was still pretty squishy. The other one was quite firm, but had almost no liquid in the bag. Tomorrow, Wed., is the 7 day mark. Is that something to be concerned about? Or does it just mean one slab didn't have as much water in it as the other?
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Jan 31, 2012 19:47
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Psychobabble posted:Just a hunch, but is the one that lost a lot of liquid a cut that is primarily meat while the other one is mostly fat? Yeah, that seems to be the case. Makes sense! Thank you. Bacon turned out more salty than I care for. I will 1) use less salt next time 2) wash even more carefully after cure and 3) try blanching this batch before cooking as the good book reccomends. Other than the salt overpowering the subtle flavors, it was still drat good. Chewy.
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Feb 2, 2012 21:04
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I have to say, that bacon looks beautiful in the smoker there, Kid. I am jealous! I really need to get a smoker of my own.
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Jun 16, 2012 22:07
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I just pulled a slab of belly out of the fridge after a week in the Ruhlman cure, bacon time. I'm getting ready to pop it in the oven for a couple hours, per instructions and I noticed the skin has a greenish cast in a couple spots. The meat looks fine, there's no odor, it doesn't feel slimy. Just a couple color patches. Trouble? Or just slice it off?
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Dec 22, 2013 01:29
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Awesome! Thank you very much!
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Dec 22, 2013 02:30
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Musket posted:I cured the back and jowl with a homemade bourbon salt. I... I might have to beg or bribe you for this recipe. Seriously... I am on my knees here. Wow.
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Jun 14, 2014 03:36
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Musket posted:snip: bourbon awesomeness Thank you VERY much!
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Jun 17, 2014 00:26
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Zombie Dachshund posted:there is interest. There is also interest in hearing about how you rigged the freezer!
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Jul 28, 2016 19:03
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Zombie Dachshund posted:This is easy (because I don't have to dig up photos). I originally used an old refrigerator, but when it blew out, I replaced it with a freezer. Either works fine, but he freezer has more storage space. Well that's pretty cool, regardless. Thank you for the write up!
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Jul 30, 2016 23:50
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Every year I go on a week long camping trip with friends. Every year I make a passel of sah-seges to share around in return for much alcohol. This year I gifted myself a new toy:  with which I made about 9 lbs of this:  Sai Ua Samun Phrai via Andy Ricker's Pok Pok recipe. Test sample indicates: Delicious.
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Sep 11, 2017 16:03
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Zombie Dachshund posted:Bet that will be amazing with a cold beer. Are you planning to grill it? Yessir! Over coals in a fire pit somewhere in the desert. The taste test put it in the ball park, flavor-wise, from what I had when I holidayed in Thailand a few year back. SO excited.
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Sep 12, 2017 16:05
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